Miso Maple Tofu Grain Bowls

Serves 4 · 20 min prep · 22 min cook

Ingredients

• 14 oz block extra-firm tofu
• 3 tbsp white or yellow miso paste
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 garlic clove, grated
• 3 cups cooked brown rice or farro
• 4 cups broccoli florets
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 large avocado, sliced
• 3 scallions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1Press the tofu between clean kitchen towels under a heavy skillet for 15 minutes to remove excess moisture. Meanwhile, preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Whisk miso, maple syrup, soy sauce, rice vinegar, sesame oil, and grated garlic in a bowl until smooth. Cut the pressed tofu into 3/4-inch cubes and gently toss with half the miso-maple mixture until coated.
3. 3Toss broccoli florets with olive oil and salt on one side of the baking sheet. Spread the coated tofu cubes on the other side in a single layer so pieces do not touch.
4. 4Roast for 18–22 minutes, flipping the tofu halfway, until the tofu edges are caramelized and browned and the broccoli is tender-crisp with charred tips.
5. 5Warm the cooked brown rice or farro if needed. Divide among 4 bowls as the base, about 3/4 cup each.
6. 6Arrange roasted broccoli, shredded red cabbage, shredded carrots, and avocado slices each bowl. Nestle the roasted tofu in the center.
7. 7Drizzle the remaining miso-maple sauce over each bowl (thin with water if it has thickened). Finish with scallions and sesame seeds.
8. 8For packed lunches, keep avocado separate until serving and reheat tofu and grains gently, or enjoy fully cold—the flavors hold well either way.